Monday, September 15, 2008

Mincemeat-Pear Pie

Have any of you had mincemeat pie? This recipe is from the 1978 Family Circle 'Desserts' Book, under 'Exciting Pastries and Pies'.

Mincemeat-Pear Pie

'A strusel topping sets off this all-season pie'. (or no season)

Bake at 400 degrees for 45 minutes. Makes one 9-inch pie.

1/2 package piecrust mix

1 large lemon

3 large fresh pears

1 jar (1 pound, 12 oz.) prepared mincemeat

3/4 cup sifted all-purpose flour

1/4 cup sugar

1/2 teaspoon pumpkin-pie spice

1/4 cup (1/2 stick) butter or margarine

1. Prepare piecrust mix, following directions, or make pastry from your favorite single-crust recipe. Roll out to a 12-inch round on lightly floured board; fit into 9-inch pie plate. Flute to make a stand up edge.

5. Combine remaining 1/2 cup flour, sugar, and pumpkin-pie spice in a small bowl. Cut in butter with a pastry blender or two knives until mixture is crumbly. Sprinkle crumbs over pie.

6. Bake in hot oven 45 minutes, or until crumbs are golden-brown and filling is bubbly. Cool completely on a wire rack.

7. Garnish with a lemon rose, if you wish. Choose a medium-size lemon and, starting at the stem end, pare off peel in one continuous long strip. Stand on stem end; curl spiral as tight as you wish to resemble opened rose.

Why would anyone design this recipe? Mincemeat and pear? Plus that weird rose?

And the next recipe is raisin-creme...

We are rather heartbroken here now that pie restaurant Bakers Square is going under. So many things are going under around here.

I've been reading a fabulous mystery series by Jane Cleland. Antiques to Die For is the latest one. I really like her heroine, Josie.

Off to help the baby. He's wrestling with his stuffed elephant; and I believe he lost this round.

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About Me

Amy Alessio unleashes her extensive vintage cookbook and craft pattern collection on the unsuspecting public through her presentations and this blog. Mystery author Molly MacRae guest blogs with an unusual recipe every First Monday.